Love for Three Oranges Duck

READY IN: 35mins
Recipe by Chef Kate

From the Chicago Tribune, a shortcut duck l'orange

Top Review by Ennoia

The flavour of the duck was superb! The only thing that caused me some concern what what heat to cook the duck - at the beginning it suggests medium heat, but the "cook until done" part was only 3 minutes and I felt I needed to turn down the heat since it was really sputtering! Over all though, it was incredible and worth the wee bit of stress.... :D

Ingredients Nutrition


  1. Score: Slice a cross-hatch pattern into duck skin and fat; sprinkle with salt, coriander and pepper.
  2. Crisp: Heat a large cast-iron skillet over medium heat and add duck, skin side down. Cook, spooning off fat now and then, until skin is crisp, about 10 minutes.
  3. Turn and cook until meat is browned, about 3 minutes.
  4. Cover and cook until done, about 6 minutes more.
  5. Remove from heat and cover loosely with foil.
  6. Caramelize: Spoon off all but 1 tablespoon fat from skillet(reserve duck fat for another use).
  7. Soften shallot over medium heat, about 2 minutes.
  8. Add sugar, orange juice and any accumulated juices from the resting duck.
  9. Scrape up any sticky bits and cook down to a syrupy sauce, about 15 minutes.
  10. Adjust salt. A.
  11. Add fruit and cook another 3 minutes.
  12. Stir in butter.
  13. Serve: Slice duck and arrange on four plates; spoon fruit and sauce on top.

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